The Share-A-Night Gala is a golden opportunity to make a difference for seriously ill children and their families. The event supports Ronald McDonald House Charities of Hawaii, which provides a home away from home for children undergoing medical treatment and their families.

This year’s event takes place from 5 to 9:30 p.m. Nov. 18 at the Sheraton Waikiki Ballroom, and includes dinner, silent and live auctions, a country store and entertainment.

Cost is $250. To purchase tickets, go to ronaldhousehawaii.org or call 973-5683, ext. 239.

This week, try some special recipes shared by residents and friends of Ronald McDonald House Charities of Hawaii.

BOK CHOY SOUP
By Duke Au Hoon, current guest, Judd Hillside Ronald McDonald House

• 2 tablespoons olive oil
• 1 pound ground pork
• 1 teaspoon minced garlic
• 2 tablespoons sliced ginger
• 2 quarts chicken broth
• 1 head bok choy, chopped
• Salt and pepper, to taste

In large pot, heat oil over medium. Add pork, garlic and ginger; stir until pork is cooked through.

Add chicken broth and bring to a boil. Reduce heat; add bok choy and heat until greens are wilted. Season with salt and pepper. Serves 6.

Note: Bok choy, a type of Chinese cabbage, is low in calories but high in nutrients and is considered a green superfood. It can be eaten cooked or raw.

Approximate nutritional information, per serving (not including salt to taste): 280 calories, 21 g total fat, 7 g saturated fat, 60 mg cholesterol, greater than 1,400 mg sodium, 6 g carbohydrate, 1 g fiber, 3 g sugar, 16 g protein.

MYSTERY PIE
By Karen Ehrman, volunteer, whose pies are favorites at Ronald McDonald House

• 3 egg whites
• 1/2 teaspoon baking powder
• 1 cup sugar
• 20 salted crackers (such as Ritz), crumbled
• 1 cup chopped pecans (may substitute another nut)
• 1 cup jam (any type)

Heat oven to 350 degrees.

Using an electric mixer, beat egg whites slightly. Sprinkle baking powder over egg whites and mix, then gradually add sugar, beating until stiff peaks form.

Fold in cracker crumbs and nuts. Pour into 9-inch pie pan. Bake 30 minutes.

Let pie cool, then top with jam. Refrigerate overnight. Serves 8.

Approximate nutritional information, per serving (based on pecans): 350 calories, 12.5 g total fat, 1.5 g saturated fat, no cholesterol, 150 mg sodium, 60 g carbohydrate, 2 g fiber, 46 g sugar, 3 g protein.

BATTAH-BHING CHERRY-CHOCOLATE-CHIP-WALNUT COOKIES
By Bob Ergaht, friend of Ronald McDonald House

• 1 cup unsalted butter, melted
• 1 egg
• 2-1/2 tablespoons vanilla
• 1 packed cup dark brown sugar
• 1/2 cup sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2-1/4 cups flour
• 1-1/4 cups whole dried Bing cherries
• 1-1/2 cups walnuts, coarsely chopped
• 1-1/4 cups semisweet chocolate chips

Heat oven to 375 degrees.

In large mixing bowl, blend butter, egg and vanilla.

In separate bowl mix sugars, salt, baking soda and flour. Blend into butter mixture. Stir in cherries, walnuts and chocolate chips. Drop dough by rounded tablespoons onto greased cookie sheet about 2 inches apart; flatten. Bake on top rack of oven for 13 minutes. Centers should be soft but not raw.

Cool slightly, then remove cookies to rack for about 20 minutes. Makes about 4 dozen.

Approximate nutritional information, per cookie: 150 calories, 9 g total fat, 4 g saturated fat, 15 mg cholesterol, 100 mg sodium, 18 g carbohydrate, 1 g fiber, 12 g sugar, 2 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.